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Sticky Spiced Pork Ribs

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Makes 2-3 servings


Prep Time

15 minutes (inactive time: 6-8 hours)


Cook Time

3 hours

kikkoman products used:


1 rack of pork back ribs, membrane removed
4 teaspoons Chinese five spice
½ teaspoon salt
½ teaspoon pepper
½ cup honey
¼ cup + 2 tablespoons chicken broth, divided
1 teaspoon Kikkoman® Rice Vinegar
1 tablespoon + 2 teaspoons Kikkoman® Soy Sauce, divided
½ teaspoon Kikkoman® Sesame Oil
2 teaspoons fresh ginger, minced
1 tablespoon garlic, minced
Cilantro for garnish
Green onion, diced for garnish


  1. Start by placing the rack of ribs on a large piece of tin foil, then rub with Chinese five spice, salt, and pepper, trying to evenly coat the meat. Wrap the ribs in foil and place in the fridge overnight.
  2. Preheat oven to 250°F.
  3. Prepare a roasting pan by lining a pan with foil and placing a cooling rack in the bottom. Put the ribs, bone side up, onto the cooling rack in the roasting pan, then cover the top tightly with foil.
  4. Pop into the oven and roast for 2 ½ – 3 ½ hours, checking them occasionally until the ribs look tender enough to fall off the bone.
  5. Meanwhile, whisk together honey, chicken broth, vinegar, soy sauce, sesame oil, ginger, and garlic in a saucepan on medium high heat and allow to come to a boil. Carefully allow the sauce to boil and reduce, stirring frequently, for about 5-7 minutes. Watch to make sure that it doesn’t boil over. Allow to cool.
  6. Remove cooked ribs from the oven and flip them over so that the bone side is down. Brush on half of the glaze and place under your broiler for about 5 minutes or until the glaze has caramelized. Watch carefully so that it doesn’t burn.
  7. Once done, spoon on the remaining half of the glaze onto the rack and enjoy once once cooled.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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